Best 16 Breakfast Bread Pudding Recipes

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

BREAKFAST BREAD PUDDING

Steps:

• Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
• Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
• In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
• Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
• Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

ITALIAN BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with 2 teaspoons butter and set aside.
• Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.
• Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.
• Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until almost set, 50 to 55 minutes.
• Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.
• Remove from oven and allow to stand for 10 to 15 minutes before serving.

BREAKFAST PRALINE BREAD PUDDING

Steps:

• In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

STORMY DAY BREAKFAST BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Spray an 8" x 8" glass baking dish with cooking spray.
• In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
• Add bread cubes and mix well. Pour mixture into prepared pan.
• Arrange place pears over bread and sprinkle entire top with cinnamon.
• Mix topping ingredients of oatmeal, brown sugar and melted butter together.
• Sprinkle over bread & pears.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.

BLUEBERRY BREAKFAST BREAD PUDDING

Steps:

• Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
• In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
• Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
• Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
• Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
• Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

BREAKFAST/DINNER BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
• Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
• In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
• Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

CREOLE BREAKFAST BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Heat a heavy skillet over medium-high heat; add chopped sausages pieces and cook until golden brown and the fat is rendered, about 5 minutes; add onions and bell peppers, and sauté until soft, 3 minutes; add green onions and stir well, add the white wine and reduce heat slightly, stirring, about 1 minute over high heat; remove from heat.
• Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
• Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly; pour any EXTRA butter into the bread mixture.
• Mix the sausage and bread mixtures; add the eggs, grated Pepper Jack cheese and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together.
• Cover with aluminum foil and bake 1 hour; uncover and bake for 15 minutes, or until casserole is lightly browned on top; serve hot, good served with sunny side up eggs, enjoy.

SAVORY BREAKFAST BREAD PUDDING

Steps:

• Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder.
• Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture.
• Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.

CREOLE BREAKFAST BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F. Heat a saute pan over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and saute until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat. Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes. Pour the melted butter into a 10 by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture. Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt, black pepper and cayenne, and quickly fold mixture together. Place mixture in casserole. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375 degrees F. Spread the sour cream evenly over the top and cover with grated Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top. Serve hot.

APPLE-RAISIN BREAKFAST BREAD PUDDING

Steps:

• Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

CROISSANT BREAKFAST BREAD PUDDING IN A SLOW COOKER RECIPE - (4.6/5)

Steps:

• BREAD PUDDING: In medium mixing bowl, toss bread and orange zest together and set aside. In separate medium bowl, whisk eggs, sugar, cream and vanilla together well. Pour egg mixture over bread mixture and carefully fold together. Fold in berries. Spread soft butter around inside of slow cooker. Pour bread pudding mixture into slow cooker. Cook for 4 hours on low, or 2 hours on high. Serve with Brown Butter Cinnamon Glaze on side. BROWN BUTTER CINNAMON GLAZE: In medium sauce pan, heat butter over medium heat till golden brown, remove from burner to cool. Watch it carefully so it doesn't burn. Add sugar and cinnamon to the browned butter until it is slightly thickened. Serve warm with the bread pudding Note: Glaze may be made in advance and reheated on low heat in microwave until just softened.

BREAKFAST BREAD PUDDING WITH PEACHES - WW

Steps:

• One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray.
• In a medium bowl, combine bread, peaches, raisins and granola.
• Whisk together milk, sugar, egg and cinnamon; stir into bread mixture.
• Transfer to prepared baking dish. Cover and refrigerate overnight.
• Heat oven to 350°F.
• Uncover bread pudding and bake 30 minutes or until bread is golden.
• Serve warm with syrup.
• Yields about 1 cup per serving.

BREAKFAST BERRY BREAD PUDDING

Steps:

• 1. Spray 8 x 8 pan with oil. Preheat oven to 350.
• 2. Spread cream cheese on bread, then cut bread into cubes and sprinkle in pan.
• 3. Dice any remaining cheese and distribute over bread. You may use less than the entire 4 ounces of cream cheese and it will be fine.
• 4. Sprinkle cinnamon sugar, then berries, and then 1/2 of brown sugar (2 T).
• 5. Beat eggs, milk and vanilla. Pour over top. Sprinkle with rest of brown sugar.
• 6. Bake in a bain marie at 350 for 35 to 40 minutes. Test with knife; it should come out clean.
• 7. HINT: for bain marie, place casserole in a larger casserole, put on rack in preheated oven, then pour boiling water in larger pan to come up to at least half the height of casserole dish.
• 8. Allow to cool slightly. Cut in 9 squares.
• 9. OPTIONAL: Serve over a pool of pureed berries and top with plain Greek yogurt or sour cream.

BREAKFAST BREAD PUDDING

Steps:

• 1 Heat the oven to 350°F. Butter a 11/2-quart or 8-inch-square baking dish. Beat the eggs in a large bowl. Whisk in the milk, honey, cinnamon, and salt. Stir in the apples, raisins, and nuts. Then fold in the bread cubes, using your hands or a rubber spatula to make sure everything is evenly coated. Let the mixture sit for about 15 minutes or until all of the liquid has been absorbed; give another good stir. (You can prepare the pudding ahead to this point; cover and refrigerate for up to 12 hours.) 2 Transfer the mixture to the prepared dish and smooth out the top. Bake for 40 to 45 minutes or until golden and only a little wobbly in the center. Let sit for a few minutes before cutting.